Tonight's dinner took a bit longer than the usual 30 minutes to make (close to an hour) but it was worth every minute.
Black and Wild Rice Salad with Roasted Squash form the Epicurious website.
Healthy and very tasty.
Black rice and wild rice, cooked in salty boiling water for about 45 minutes.
Butternut squash, tossed with olive oil, salt and pepper and then roasted in the oven at 450 for about 20 minutes until toasty brown. Pistachio nuts chopped -- Brett loves the Salt & Pepper roasted pistachios from CostCo so we had a big bag on hand. A cup of pomegranate seeds, some sliced scallions (not too many and cut big enough so Brett could pick them out) and a cup of mixed chopped parsley and cilantro. The recipe calls for "microgreens" but parsley and cilantro were what I had on hand.
When the rice was tender, I drained it and let it cool for five minutes. Ditto for the squash -- pulled the roasting sheet from the oven and let the squash cool slightly. The recipe calls for letting them cool completely but we were hungry and a warm dinner sounded better to me than a room temperature salad.
It was very tasty. Did I say that already? Even Brett, who is suspicious of granola vegan looking food, said it was good. Bon appetit!